Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAF...

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Detalles Bibliográficos
Autores principales: Zhou, Qi, Liu, Shaomin, Liu, Ye, Song, Huanlu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515362/
https://www.ncbi.nlm.nih.gov/pubmed/30999650
http://dx.doi.org/10.3390/molecules24081512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515362/
https://www.ncbi.nlm.nih.gov/pubmed/30999650
http://dx.doi.org/10.3390/molecules24081512

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